Pumpkin Bone Broth Muffins

Makes 12 regular size muffins

Ingredients:

  • 1/2 cup bone broth protein powder – vanilla
  • 1 cup oat flour (or other gluten free flour of choice)
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • OR: 1 1/4 tsp pumpkin pie spice + dash of cinnamon
  • 3/4 turbinado sugar or coconut sugar (or alternative sweetener)
  • 1/3 cup coconut oil
  • 2 eggs
  • 1 cup pumpkin
  • 1/3 cup almond milk

Directions

  1. Preheat oven to 350 degrees
  2. Prep muffin tins
  3. In large bowl, mix flour, ground almonds/almond flour, baking powder, baking soda, salt, and spice blend of choice (cinnamon, cloves, nutmeg ginger) OR (pumpkin pie spice + extra dash cinnamon)
  4. In separate bowl, beat the sugar, coconut oil and eggs until very light.
  5. Add pumpkin and beat again.
  6. Add dry ingredients alternately with dairy-free milk in 2 additions
  7. Bake 18min for mini-muffins OR 25 min for regular size muffins